Tuesday, February 4, 2014

Meatball Sub Casserole

     Sometimes it's not about how a recipe looks. I know many of the food bloggers out there cringe at my photography. Most people know by now I don't find it that important. I want the food to taste good, not be photogenic. That leads me to this recipe I came up with. If you don't put sauce on the top, it looks like fake vomit. If you put the sauce on top, it looks like fake vomit with red sauce. I'd like it noted I took the high ground here and did not post a picture of fake vomit for comparison. Enough talk about vomit, let us talk of this fine casserole. I attempted to combine the flavors of a meatball sub into a casserole. I think I got pretty close. The combination of beef and red sauce come together well with the herbed stuffing mix. It's not spot on, but very reminiscent of a meatball sub. Granted, this hasn't really been a ringing endorsement. This is a tasty casserole and we wound up gladly eating all of it. As always, notes are in blue.

Meatball Sub Casserole
  • 1-1/2 pounds ground beef (I used 80-20%)
  • 1 6-ounce box herbed stuffing mix
  • 1 can (10.75 ounce) tomato soup (use two cans if you want a more squishy casserole)
  • 8 ounces shredded Mozzarella cheese
  • 2 red bell peppers, sliced
  • 1 medium onion, sliced
  • 1 pint red sauce of your choice (I just whipped up a simple one with tomato sauce, garlic, basil and oregano. Use a jar or can of sauce if you're feeling lazy)
  1. Combine ground beef, onions and peppers. Cook in a skillet until beef is browned. Drain grease (Unless you're a huge fan of lots of grease and a super soggy casserole, then by all means, leave it in)
  2. In a large bowl, combine meat, onion and peppers with stuffing mix and the tomato soup. Mix thoroughly. Transfer to a 13"x9" baking dish coated with cooking spray. Spread it into an even layer. Pour red sauce over the top. 
  3. Bake at 350F for 30 minutes. 
That's not fake vomit, that's Good Times!
UPDATE: Here's the video for this recipe!

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